Name: Brazilian Chicken Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Brazilian
Ingredients: 2 cups shredded chicken; 1 medium onion, chopped; 2 cloves garlic, minced; 1 small bell pepper, diced; ½ cup green olives, sliced; ¾ cup cream cheese or requeijão; ½ cup butter (for dough and sautéing); 2 ½ cups all-purpose flour; 2 large eggs (1 for dough, 1 for egg wash); 1 teaspoon paprika; ½ teaspoon black pepper; 1 teaspoon salt

Golden, flaky, and packed with a creamy chicken filling, the Brazilian Chicken Pot Pie (Empadão de Frango) is comfort food at its finest. With roots in Brazilian home kitchens, this savory pie combines shredded chicken, vegetables, olives, and a luscious creamy sauce, all wrapped in a buttery pastry crust. It’s perfect for a hearty family dinner or a gathering where you want to impress with something beyond the usual.

What makes this pie special is its balance of textures — the crisp pastry against the tender chicken — and the surprising pops of flavor from the olives and spices. Whether served hot from the oven or reheated the next day, it’s a slice of Brazil you don’t want to miss.

Preparation Phase & Tools to Use

To create a flawless Brazilian Chicken Pot Pie, you need a few essential tools. A rolling pin ensures an even, smooth dough for the crust, crucial for that golden, flaky finish. A pie dish or deep tart pan holds the filling and crust beautifully, allowing even baking. A mixing bowl helps combine the filling smoothly, while a sauté pan is necessary to cook the chicken and veggies to juicy perfection. Lastly, a pastry brush is your secret weapon for brushing on an egg wash to achieve that glossy, mouthwatering crust. Each tool plays a role in turning simple ingredients into something spectacular.

Ingredients for the Brazilian Chicken Pot Pie

Shredded Chicken: The heart of the filling, providing protein and a tender bite.
Onions & Garlic: Essential aromatics that build a savory base of flavor.
Bell Peppers: For sweetness, color, and a bit of crunch.

Green Olives: Bring a salty, tangy contrast that lifts the whole pie.
Cream Cheese or Requeijão: Adds the creamy richness that makes the filling luscious.
Butter: Key for both the dough and the filling, lending flavor and flakiness.

Flour: Forms the crust structure, holding everything together beautifully.
Eggs: Used in the dough for richness and as an egg wash to get that shiny top.
Seasonings (Paprika, Black Pepper, Salt): Layer in the signature Brazilian taste.

How To Make the Brazilian Chicken Pot Pie

Step 1: Make the Dough

Prepare the dough by mixing flour, butter, eggs, and a pinch of salt until smooth. Wrap and chill to let it rest.

Step 2: Prepare the Filling

Sauté onions, garlic, and bell peppers in butter until soft. Add the shredded chicken, olives, cream cheese, and spices. Stir until creamy and well combined.

Step 3: Assemble the Pie

Roll out half of the dough and line your pie dish. Add the creamy chicken filling. Cover with the remaining dough, sealing the edges. Cut small slits on top for steam to escape.

Step 4: Bake to Golden Perfection

Brush the top with egg wash and bake at 375°F (190°C) for 35-45 minutes, until the crust is beautifully golden.

How to Serve and Store Brazilian Chicken Pot Pie

Serve the pie warm, ideally with a side of fresh salad or steamed vegetables to balance its richness. A sprinkle of fresh parsley or a squeeze of lime can add a vibrant touch just before serving. This dish shines at dinner parties or family meals and is even better when shared.

For storing, allow the pie to cool completely. Cover it tightly and refrigerate for up to 3 days. To reheat, place slices in a 350°F (175°C) oven for 10-15 minutes to maintain the crisp crust. You can also freeze the baked pie for up to 2 months; thaw in the fridge before reheating.

Frequently Asked Questions

How do I keep the bottom crust from getting soggy?

Blind-bake the bottom crust for 10 minutes before adding the filling, or sprinkle a thin layer of breadcrumbs to absorb extra moisture.

Can I use store-bought pie crust?

Yes! While homemade dough adds authenticity, a good-quality store-bought crust works for a shortcut.

Can I make it ahead?

Absolutely. Prepare and assemble the pie a day in advance, then bake when ready to serve.

What can I use instead of cream cheese?

Requeijão (Brazilian creamy cheese spread) is traditional, but mascarpone or even heavy cream can work.

Is it spicy?

No, but you can add a pinch of chili flakes or hot sauce if you like a little heat.

Want More Savory Pie Ideas?

If you love this Brazilian Chicken Pot Pie, you’ll probably enjoy these other comforting favorites:

• Longhorn Parmesan Chicken for a cheesy, crispy dinner.
• Cheesy Spinach Stuffed Shells if you crave creamy pasta bakes.
• Chicken Cordon Bleu Casserole for indulgent, cheesy goodness.
• One-Pan Garlic Herb Chicken with Potatoes & Green Beans for a complete one-pan meal.
• Sweet Garlic Chicken in the Crockpot for an easy slow cooker option.

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And let me know in the comments how yours turned out! Did you stick to the traditional filling or add your own twist? Maybe extra veggies or a touch of spice? I love hearing how you make these recipes your own — and questions are always welcome so we can all cook smarter together.

Brazilian Chicken Pot Pie

Author: Olivia McKenney
Total Time: 75 minutes
Yield: 6–8 servings

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Description

Golden, flaky, and packed with creamy chicken, the Brazilian Chicken Pot Pie (Empadão de Frango) is a beloved Brazilian classic. Filled with shredded chicken, veggies, olives, and creamy cheese, it’s comfort food perfect for family dinners or gatherings.